| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Italian | Italian, Pasta, Mrs. g, Main dish | 1 | Servings |
INGREDIENTS
| – G. Granaroli XBRG76A MM:MK VMXV03A | ||
| 1 | lb | Chitterlings mixed with pork (ask butcher) |
| 10 | Shelled walnuts (Puree with a little oil) | |
| 1/2 | c | Olive oil |
| 4 | Cloves garlic (crushed) | |
| Salt and pepper to taste | ||
| 1/4 | ts | Red paprika |
| 1/2 | c | White wine |
| 1/3 | c | Raisins |
| 1 | lb | Spaghetti |
| Grated cheese |
INSTRUCTIONS
*Clean and chop chitterlings. Heat oil in pan. When hot fry chitterlings and pork with garlic, paprika and pepper for 5 min. Blanche raisons, drain and add to pan with walnut puree. Add wine. Stir well and puree in blender until smooth. Serve over hot cooked spaghetti. Top with cheese. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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